Arugula Salad with Fennel, Blood Oranges, and Olive Vinaigrette Recipe

Arugula Salad with Fennel, Blood Oranges, and Olive Vinaigrette Recipe
Staff Writer
Blood Orange

Viviane Bauquet Farre

Blood Orange

Citrus fruits bring a welcome brightness and freshness to our midwinter diets. Moreover, there are many benefits to eating fresh citruses. One orange contains about 50 milligrams of vitamin C (or 2/3 of our daily needs) and has high levels of antioxidants, which help slow the aging process and protect against serious illnesses such as heart disease, stroke, and cancer, to name a few. Citrus fruits are also a great source of fiber and they are low in calories.

I venture to incorporate citruses in many of my recipes, whether sweet or savory. Let this world of exotic flavors enliven your winter world right when you need it the most.

4
Servings
153
Calories Per Serving
Deliver Ingredients

Notes

*Note: If you do not have a mandoline, you can use a vegetable hand-peeler. Cut the fennel bulb into quarters and shave the bulb starting right across the top and working your way down.

Ingredients

For the dressing

  • small shallot, chopped finely
  • 1  tablespoon  aged balsamic vinegar
  • 1/2  teaspoon  finely grated orange zest
  • 1/2  teaspoon  finely grated lemon zest
  • 1  tablespoon  fresh orange juice
  • 2  tablespoons  finely chopped kalamata olives
  • 1/4  teaspoon  fennel seeds, crushed in a mortar
  • 1/8  teaspoon  sea salt
  • Freshly ground pepper, to taste
  • 4  tablespoons  extra-virgin olive oil

For the salad

  • small bulb fennel, trimmed and halved, greens reserved and chopped
  • large handfuls baby arugula
  • blood orange, peeled, halved, and cut crosswise into ¼-inch-thick slices
  • clementine, peeled, halved, and cut crosswise into ¼-inch-thick slices
  • Shaved Parmesan, for garnish
  • 2  tablespoons  finely chopped fennel greens, for garnish
  • Freshly ground pepper, to taste

Directions

For the dressing

Place all of the ingredients in a small bowl and whisk until well blended. Set aside.

For the salad

Using a mandoline, cut the fennel into paper-thin slices.* Set aside in a bowl. In another large bowl gently mix the arugula with the fennel. Divide equally in the center of 4 large plates.

Top each salad with a few orange and clementine slices. Drizzle with the vinaigrette. Garnish with some Parmesan shavings and chopped fennel greens. Season with freshly ground pepper, to taste, and serve immediately.

Nutritional Facts

Total Fat
15g
21%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
6mg
1%
Choline, total
6mg
1%
Folate, total
3µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
19mg
3%
Selenium, Se
2µg
4%
Sodium, Na
23mg
2%
Water
12g
0%

Arugula Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Arugula Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.